Tasting a bit like veal or beef, and possessing a rustic texture the morel is one of the most coveted mushrooms in haute cuisine, particularly French. The definition of fine food when it comes to mushrooms.
Mushroom hunters search high and low for true Morels, and a lucky few have secret spots where they know a bounty will grow every year. Try asking any hunter where their spot is and you’ll be greeted with silence. No mushroom hunter will ever give up dried morel mushrooms.
It’s understandable. Dried morel mushrooms have a delicate flavor that only lingers around for a short while. It’s gone the moment you swallow.
Chewing is another matter. The flavor is mighty when chewing. It’s a mushroom that’s truly worth the hunt. However, some home gardeners get lucky. It’s not unheard of to buy woodchips for a garden and then after a rain find little armies of Morels springing up.
Use with sliced potatoes, frittata, over polenta or tossed with pasta, these are just a few great uses for the Morel Mushroom. With a rich, butter taste this mushroom is perfect when paired with white wine or cream sauces, or grilled or roasted with foods. Fantastic on its own, other great applications include stuffing with ground veal or pork, serving alongside steak, or combining with poultry or seafood.
Basic Preparation
Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 3-5 minutes prior to draining. When cooking, do so gently in a stock, cream, or both while slowly reducing the liquid to enhance the flavor.
